Mexican Sweetcorn Soup with Crema and Epazote (Sopa de Elote)
Why this recipe works
- Silky texture: Blending the corn with stock creates a naturally smooth base, while crema adds a rounded, velvety finish.
- Simple layered flavour: Softened onion, garlic, sweetcorn and vegetable stock build a savoury-sweet foundation before the fresh epazote is added at the end.
- Fast but complete: A short simmer is enough to tenderise the corn and bring the flavours together, making the soup practical for a weekday lunch.
Get the most out of this recipe
Ingredient notes
- Epazote: Fresh epazote has a distinctive herbal, slightly resinous flavour that is closely associated with Mexican cooking. Add it near the end so its aroma stays bright.
- Mexican crema: Mexican crema brings tang and richness with a looser texture than sour cream. Crème fraîche is the closest practical substitute if crema is unavailable.
Texture tips
- For an extra-smooth soup: Blend thoroughly, then pass the soup through a sieve before reheating if you want a more refined, restaurant-style texture.
- Keep the crema smooth: Once the crema is added, warm the soup gently over a low heat and avoid boiling, which can cause the dairy to split.
Make-ahead tips
- Make ahead: The soup can be cooked and chilled for up to 3 days, then reheated gently when needed.
- Reheat gently: Warm in a saucepan over a low heat, stirring often, until piping hot. Avoid a hard boil after the crema has been stirred in.
Equipment you'll need
Ingredients
Instructions
- Peel and finely chop the onion. Peel the garlic cloves and crush them to a paste.
- Put the onion in a saucepan with a small splash of the vegetable stock and cook over a medium heat for 6 to 8 minutes, stirring, until softened. Add the garlic and cook for 1 minute until fragrant.
- Add the sweet corn kernels, remaining vegetable stock and fine sea salt. Bring to a gentle simmer and cook for 8 minutes, until the corn is tender and the flavours have come together.
- Blend the soup until silky smooth, working in batches if needed, then return it to the pan. Warm over a low heat for 2 to 3 minutes until steaming, but do not let it boil.
- Stir in most of the Mexican crema, reserving a little for serving, and warm gently for 1 minute. Finely chop the epazote, stir it through, then ladle into bowls and top with the reserved crema.
Recipe notes
Tips
- Keep the heat low after adding the Mexican crema so the soup stays smooth and does not split.
- For an extra-silky texture, blend for a full minute, then pass the soup through a sieve-strainer before reheating.
Substitutions
- Replace Mexican crema with crème fraîche for a similar tang and richness.
- Replace epazote with fresh coriander for a different, but still fresh herbal finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a saucepan over a low heat until piping hot, stirring often; avoid boiling once the Mexican crema has been added.
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Recipe overview
- Servings: 3 servings
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Milk
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